Our beef is reared in the West Country on traditional grass fed systems, to high welfare standards endorsed by the FABBL accreditation. The cattle are housed over winter in open straw filled yards where they are fed a mixture of grass based forage mix and concentrates. The animals are slaughtered in the South West and hung on the bone for a minimum of 21 days which enhances the tenderness & flavour as it matures. The carcasses are expertly butchered and prepared into the various cuts to provide you with a traditional choice of joints, steaks, dice and mince ready for dispatch.